Crystallization of sugar



7 No Drawing.

Patented Dec. 4, 1923.- 7

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ELIE DELAronn, or Harman, one...

CRYSTALLIZATIO N OF SUGAR.

To all whom it may concern:

Be it known that I, ELIE DELAFOND, a citizen of the United States of America, residing at Habana, Cuba, have invented certain new and useful Improvements in the Crystallization of Sugar; and I do hereby declare the following to be a full, clear, and exact description of the invention, such as will enable others skilled in the art to which it appertains to make and use the same.

My invention relates to the crystallization of sugar from sugar solutions, and more particularly those syrupy solutions from which it has been ditficult to crystallize the remaining sugar, such as the so called spent molasses or final molasses.

I-Ieretofore I have done this by means of carbonic acid under pressure in closed cham-' bers, but I have found that I can obtain a better yield in less time, by mixing'with the carbonic acid oxygen, preferably in the form of ozone under maintained stirring of the solution.

The final molasses is concentrated in the usual vacuum pans to a consistency of masse cuite ready for crystallization. The molasses is then run into a crystallizer, preferably but not necessarily containing a foundation of sugar crystals to facilitate the initiation of crystallization from the evaporated solution. That is,,the solution is seeded with sugar crystals. The crystallizer is closed and carbonic acid gas is introduced to a pressure of about one-tenth of an atmosphere above normal atmospheric pressure, then raised to a full atmosphere above normal pressure by the introduction of oxygen but preferably ozone.

It is notclear just what chemical reactions take place, apparently mineral salts are oxidized, as is the coloring matter, perhaps the ectines,para-peotines, gums and albuminoids are also oxidized, but what-- ever reaction takes place the so-called syrupy 'mass becomes almost decolorized and very much more limpid. It is this limpidity which enables the crystallization to take place Without any addition to its water content, and, apparently, no additional water is formed in the mass. The sugar crystals group much more readily, and the molassigenic action is apparently destroyed.

The carbonic acid gas appears to protect the sugar from the action'of the ozone.

The mass is kept stirred during the ac- Applieation filed February 12, 1920. Serial No. 358,020.

tion of the gases, which is twelve hours, more or less.

Although there is a good yield of small crystals 1 have found that if the mixture,

bonic acid gas and some oxygen is removed by the centrifugation, and this is done in.- stantly, the crystals remain as unalterable as any other sugar crystals and are of good 7 color.

The proportions of the two gases as Well as their pressure may be varied within rather wide limits, depending on the character of the spent molassesused, but I have found from practical operation that those 7 given are generally best suited for usual operations.

I am aware that ozone has been used as an agent for bleaching sugar crystals, but I believe that I am the first to use it to facilitate or cause crystallization of sugar from hitherto considered non-crystallizable solutions containing sugar, such as those mentioned.

Other syrups richer in sugar may betreated in the same manner,*to decrease the time of crystallization and increase the yield.

In case it is desired to decolorize molasses for table use I proceed as above described, but the molasses leaving the centrifugal machines is not concentratedto the consistency of masse cuite but is conducted directly to the crystallizer and subjected to the action of carbon dioxidev and oxygen under pressure. The molasses is completely decolorized, and is sold without further treatment.

Sugar may be bleached in this way in the centrifugal by first removing the molasses by' centrifugation, and then closing the centrifugal and introducing oxygen or ozone into the centre of the centrifugal through a pipe. The gas passes through the sugar the same as the molasses, oxidizes the impurities and the ferments even, that have not heretofore been destroyed by boiling. The product is as white and as free from microbes and ferments as any sugar that i of a mixture of carbonic acid gas and oxygen has been subjected to treatment with animal charcoal.

I claim- 7 1. A process for facilitating crystallization of sugar from sugar syrups, comprising subjecting the sugar syrup to the action under a pressure above atmospheric pres sure and removing the crystals "from the solution before substantial access of air can be attained to said mixture oat-syrup and crystals.

2. A process for facilitating crystallization of sugar from sugar syrups, comprising subjecting the sugar syrup to the action of a mixture of about one part carbonic acid gas and about nine parts of ozone un- (ler a pressure of about one atmosphere above normal atmospheric pressure While being stirred and removing the sugar crystals from the resulting mixture before substantial access of air thereto.

in testimony that I claim the foregoing as my invention, 1 have signed my name hereto.

ELIE DELAFOND, 

